It Inspired Me

2 1/2 cups old fashioned rolled oats 1/2 cup whole almonds, roughly chopped 1/3 cup honey 1/4 cup unsalted butter 1/4 cup dark brown sugar 1 teaspoon vanilla extract 1 teaspoon chia seeds 1/4 teaspoon kosher salt 1/4 cup dried cranberries, coarsely chopped 1/4 cup dried golden raisins, coarsely chopped 1/4 cup mini chocolate chips, plus extra as needed INSTRUCTIONS Heat oven to 350 degrees F. Line bottom of a 9-inch square pan with parchment paper. Then lightly spray the parchment with cooking spray. Combine the oats and roughly chopped almonds to a small baking sheet then bake 7-10 minutes until lightly toasted. Transfer to a large bowl. While the oats are toasting, combine the butter, honey, brown sugar, vanilla extract seeds, chia and salt in a small saucepan over medium heat. Cook until butter melts and the sugar completely dissolves, making sure to stir occasionally. Pour the butter mixture over the toasted oats and almonds and add the cranberries and golden raisins. Mix well. Le

Easy and tasty soup.  Texture can be a bit coarse if not blended enough.  2 tablespoons butter 1 onion, diced 2/3 cup red lentils 1/2 cup orange juice 1 stalk celery 2 carrots 1 bay leaf 1/2 teaspoon dried thyme ground black pepper to taste 3 cups vegetable broth Cook onions in butter until softened. Stir in lentils, orange juice, celery, carrots, bay leaf, thyme, pepper and broth.  Simmer 40 minutes, until lentils are tender. Puree and enjoy.